We offer a changing menu of 4 different single origin cocoa varieties.
All 80%. All Untempered.
Let your Techno be Industrial, Not your Chocolate.
If you want to prepare something delicious, you need to develop the taste from the beginning. That's why we source only the best and rarest beans in the world, grown under sustainable conditions. Depending on the variety and terroir, the beans can develop flavors ranging from exotic fruits and cinnamon to toasted sesame, kombucha and fine spices, just like a fine wine. Once you've tasted this chocolate, there's no going back to the industrial stuff from the supermarket.
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You see, there are more than 20,000 different varieties of cacao beans with the wildest natural flavors imaginable. Time to break them out!
THE RECIPE
We make all of our chocolates this way: (flavors and notes of fruits, spices and other things come from the beans and the fermentation process itself.
No other flavors are added!!)
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Well, you know the Third Wave Coffee approach. A very short roast at low temperature produces a more fruity, accented and vibrant coffee. The same is true for chocolate. We roast just enough to bring out the nutty, elegant chocolate flavors, and try to retain all the fruitiness and funkyness . This creates what we call a terroir chocolate. Here you can taste all the characteristics of the bean, the fermentation and the terroir. It breaks the usual flavor profile and is puristic and funky at the same time.
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The Recipe for all Chocolates:
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80% Organic Single Origin Cacao Organic Raw Cacao Butter Organic Brown Sugar
UNTEMPERED
The process of untempering is quite simple - we simply do not temper our chocolate after it is ready.
This process, called tempering, is done to make the chocolate more stable. The problem with this is that the fresh flavors of the chocolate are lost in the process.
Imagine drinking a freshly squeezed, delicious orange juice and then boiling it for a while and drinking it again. It loses its fresh and vibrant taste and has nothing to do with the freshly squeezed juice. This is the difference between tempered and non-tempered chocolate.
In the case of chocolate, tempering is important because chocolate is so unstable at room temperature that it will turn gray and sandy if not tempered. That's why all the chocolates you know are tempered.
The world´s first easy-to-use system for Untempered Chocolate.
The last key element that sets us on the highest nerd level in terms of chocolate is our special system for Untempered Chocolate. It’s another level entirely. We call it EDO TENSEI - rebirth from dirty soil.
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So we've developed a simple system to re-melt chocolate at home and then store it in the freezer so we can always enjoy Untempered Chocolate.
